Roastedgarlicandvegetablesoupwithpasta Recipes

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ROASTED GARLIC AND VEGETABLE SOUP WITH PASTA



Roasted Garlic and Vegetable Soup with Pasta image

Very yummy soup! Good for what ails you! Low cal, easy to make. Recipe came from Prevention Magazine.

Provided by Leona L.

Categories     Vegetable

Time 1h15m

Yield 9 cups

Number Of Ingredients 15

1 garlic head, seperated and peeled
1 tablespoon olive oil
1 onion
1 red bell pepper
4 cups chicken broth (sodium reduced)
2 cups water
2 carrots
1 tablespoon tomato paste
1 teaspoon dried basil
1/4 teaspoon pepper
4 cups shredded escarole (, I use Kale "or" Spinach)
1 1/2 cups broccoli, chopped
1 cup small shell pasta (shells, macaroni etc)
salt (optional)
grated parmesan cheese

Steps:

  • Preheat oven to 400.
  • Allow garlic to sit for 15 mins.
  • Then wrap garlic in foil and place in a small casserole.
  • Bake 45 to 50 mins or until soft when squeezed.
  • Warm oil in a soup pot over med heat.
  • Add onions and peppers.
  • saute 5 mins, add broth, water, carrots, tomato paste, basil and blk pepper.
  • Bring to a boil, reduce heat and cover, simmer 10 mins.
  • Remove 1 cup liquid.
  • Mash garlic into the liquid.
  • Stir into the pot.
  • Add escarole (greens) and simmer 7 mins.
  • Add broccoli, cover and turn off heat.
  • Cook the pasta according to package directions.
  • Drain and stir into the soup.
  • Adjust seasonings.
  • Pour into bowls and pass the parmesan!

GARLIC VEGETABLE PASTA SOUP



Garlic Vegetable Pasta Soup image

A wholesome soup bursting with garlic flavour and goodness. From a small town newspaper many, many years ago, where I used to live,and love, and cook. I still make the soup, though I no longer live and love there. An incredibly resourceful recipe, adaptable, adjustable to just about anything that might be in the fridge that you want to use up. I use the food processor to do the fine work on the garlic, onions, carrots, cabbage. Use the pasta or grain (like rice) of your choice.

Provided by woodland hues

Categories     Vegetable

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 tablespoon extra virgin olive oil
1/4 cup water
1 head of garlic, cloves peeled and minced
1 cup onion, chopped
7 cups water
3 chicken bouillon cubes
1 1/2 cups carrots, sliced thinly
3 cups green cabbage, chopped
1 1/2 cups broccoli florets
1 (7 1/2 ounce) can tomato sauce
3/4 cup small shell pasta
1 teaspoon dried basil
1/4 teaspoon pepper

Steps:

  • In large soup pot heat the olive oil and water.
  • Add the garlic and onion and saute 5 minutes.
  • Add the 7 cups water, bouillion, and carrots.
  • Bring to a boil, cook 5 minutes and add cabbage, broccoli, tomato sauce, pasta shells, and seasonings.
  • Bring to another boil, stir, reduce heat, cover and simmer for 20 minutes.

Nutrition Facts : Calories 123.6, Fat 3, SaturatedFat 0.5, Cholesterol 0.3, Sodium 597, Carbohydrate 21.7, Fiber 3, Sugar 5.8, Protein 4.2

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